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Ingredient
Sate Ayam (Chicken Satay With Peanut Sauce)
Introduce
Chef :
Kezia's Kitchen 👩🍳Sate Ayam (Chicken Satay With Peanut Sauce)
Sate is believed to have originated in Java, but has spread to almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries including Philippines, Thailand, Malaysia, Singapore and Vietnam. A key feature of Thai satay is the inclusion of pork as a meat option, and Thai-style peanut sauce. Meanwhile, Indonesian satay is often served with kecap manis – a sweet soy sauce, and is often accompanied with lontong, a type of rice cake. In Indonesia, the diversity of the Indonesian cuisine has produced a wide variety of sate. It is popular as street food. And it can be obtained from a travelling sate vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.
Ingredient
2 tablespoon
melted butter
3 tablespoon
sweet soy sauce
100 gram
roasted peanut, ground
2 tablespoon
lime juice
100 ml
hot water
2 tablespoon
coconut sugar/ palm sugar (optional)
Cooking instructions
* Step 1
Rinse the chicken off under cold water and pat dry, cut the into bite pieces and thread 5-6 pieces chicken into sate skewer.
* Step 2
Mix sweet soy sauce and melted margarine/butter.
Deap each skewer in the sauce until the meat is completely covered.
Grild until golden brown, turning the skewers over from time to time.
* Step 3
Serve with the Sambal, tomatoe and shallot.
* Step 4
Serving: on a plate, place sliced lontong, the sauce, and saté. Sprinkle shallot slices over. On the side, you can put acar and sambal.
* Step 5
For the Sambal sauce:
Note: if there is a photo you can click to enlarge it
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